Craig Will is a successful Chef/Restaurateur with two decades of experience in kitchens in Hobart, Launceston and Adelaide. His foray into becoming a restaurateur began in 2008 as a co-founder and Executive Chef of Black Cow Bistro, then Stillwater Restaurant in 2010. Both have been awarded Hats by Fairfax Media’s highly regarded Good Food Guide (the only two venues in Northern Tasmania to receive this highly prized accolade).

Craig’s love of Tasmanian produce began at the age of five, growing up in Northern Tasmania with a large backyard garden filled with fruit, vegetables and a particularly abundant walnut tree. It is this deep appreciation of the seasons that continues to inform Craig’s approach to food today.

The menu at Stillwater Restaurant is a consistent celebration of Tasmanian ingredients, the people who produce it and the beauty of simplicity.
As a teenager, an apprenticeship at a major Hobart hotel taught Craig the finer points of pastry, butchery and everything in between. Soon after, love led Craig to Adelaide, where he ran a busy bistro (frying fish ‘n’ chips on the side while his wife Monica completed her patisserie training).

Back in Hobart, Craig worked under Paul Foreman of Marque IV as Sous Chef before being approached in 2008 to run a new Launceston venture, Black Cow Bistro. A couple of years later, Craig bought into the Stillwater business and went on to shape a fresh approach to dining that would earn both restaurants several industry gongs.

Craig has cooked alongside some of Australia’s most celebrated chefs in the Stillwater Kitchen including Greg Malouf, Karen Martini, Simon Bryant, Peter Kuruvita, Matt Preston, Michael Bosley and Ash Mair (to name a few). In 2018, Craig was part of the headline culinary line-up for The Taste of Tasmania. Craig also makes time to provide mentorship to young and upcoming chefs and has worked with names such as Nathan Johnston (Stelo) and Josh Retz.